Easy Chicken Sandwich on the Griddle - 20-Minute Weeknight Dinner
This easy chicken sandwich on the griddle delivers restaurant-quality results in just 20 minutes with perfectly seasoned thin-sliced chicken breast, crispy bacon, charred poblano peppers and onions, all topped with a tangy creamy sauce on toasted garlic butter sourdough. The griddle cooking method creates superior char and caramelization while cooking multiple components simultaneously, making this the perfect weeknight dinner when you want something special without the fuss.
Ingredients
- - 2 large boneless skinless chicken breasts sliced in half horizontally
- - 1 tablespoon olive oil
- - 6 slices thick-cut bacon
- - 1 medium yellow onion sliced
- - 2 medium poblano peppers sliced into strips
- - 4 slices sourdough bread
- - 2 tablespoons garlic butter
- - 1 teaspoon smoked paprika
- - 1 teaspoon garlic powder
- - 1 teaspoon kosher salt
- - ½ teaspoon black pepper
- - ½ teaspoon brown sugar
- - ¼ teaspoon ground cumin
- - ¼ teaspoon chili powder
- - ½ cup mayonnaise
- - 1 tablespoon hot sauce
- - 1 teaspoon apple cider vinegar
- - 1 teaspoon honey
- - ½ teaspoon seasoning blend
Instructions
- Slice chicken breasts horizontally into thin cutlets. Pat dry and coat with oil and dry rub seasonings.
- Preheat griddle to medium-high heat. Cook bacon until crispy, then set aside.
- Cook sliced poblanos and onions in bacon fat for 5-7 minutes until charred and tender.
- Grill seasoned chicken cutlets 3-4 minutes per side until internal temperature reaches 165°F.
- Toast garlic buttered sourdough slices on griddle until golden brown.
- Mix sauce ingredients and assemble sandwiches with all components. Serve immediately.